(PO25-36-22) The Effects of a Hypocaloric Diet Containing Peanuts on Weight Loss, Glycemic Control and Blood Pressure: A 6-Month Randomized Controlled Trial

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Presenting Author(s)

Kristina S. Petersen, PhD, APD, FAHA
– Assistant Professor, Texas Tech University, Lubbock,, Texas, United States

Co-Author(s)

JM

Jess Murphy
– University of South Australia
JW

Jane Whitbread
– University of South Australia
PC

Peter Clifton, FRACP PhD
– Adjunct Professor of Nutrition, University of South Australia, Adelaide, South Australia, Australia
JK

Jennifer Keogh
– University of South Australia

Disclosure(s):

Kristina S. Petersen, PhD, APD, FAHA: Hass avocado Board: Grant/Research Support (Ongoing)
The Peanut Institute: Grant/Research Support (Ongoing)

Objectives: The objective was to examine the effect of consuming peanuts prior to two main meals per day as part of a hypocaloric weight loss diet, compared to a hypocaloric diet devoid of peanuts, on body weight, hemoglobin A1c (HbA1c), and blood pressure.

Methods: A two-arm, randomized, controlled trial was conducted. Adults (age >18 years) with a BMI of >26 kg/m²at increased risk of type 2 diabetes (AUSDRISK score >12) were randomized to the peanut group or the traditional low fat diet group (control). The peanut group was advised to consume 35 g of lightly salted, roasted peanuts prior to two main meals per day. Participants in the control group were asked to avoid peanuts/peanut butter for the duration of the trial. Both diet groups were advised to restrict energy intake (women: 5500kJ/1300 kcal/d; men: 7000kJ/1700 kcal/d). Outcome assessment occurred at baseline, 3 and 6 months.

Results: In total, 107 participants were randomized (65% female; mean age 58 ± 14 years, BMI 33± 5.4 kg/m², waist circumference 109 ± 13 cm, AUSDRISK score of 15 ± 5) and 76 participants completed the study. No between-group difference in body weight (primary outcome) was observed (p=0.90). Mean weight loss at 6 months was 6.7 ± 5.1 kg in the cohort (p value for time < 0.001). HbA1c was lowered over time (0.1 ± 0.2%; p< 0.001) with no between group difference (p=0.80). Systolic blood pressure was reduced to a greater extent in the peanut group vs. the control group (mean difference -5.0 mmHg; 95% CI -9.6 to -1.1 p=0.014).

Conclusions: Intake of 35 g of peanuts prior to two main meals per day, in the context of a hypocaloric diet, resulted in weight loss comparable to a traditional weight loss diet. Greater systolic blood pressure reductions were observed with peanut intake suggesting this weight loss approach may confer greater cardiovascular risk reduction.

Funding Sources: The Peanut Institute